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Onions, Burnt, for Soups and Gravies

Burnt onions for colouring and flavouring soups and gravies may be bought at most Italian warehouses for about 8d. per pound. A liquid answering very much the same purpose, though slightly acid, may be prepared at home and stored for use. It should be made as follows. Mince a pound of onions very finely, and put them into an enamelled saucepan with a pint of boiling water, place them upon the fire, and let them remain for four or five minutes. Add a pound of sugar, and simmer until the syrup is nearly black. Strain it into a pint of boiling vinegar, stir briskly for a minute or two, and when cold bottle for use. Time, one hour. Probable cost, 6d. per pint.